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Puerto Rican Sancocho (Meat and Root Vegetable Stew)

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Servings 8

Ingredients
  

  • 4 chicken thighs cut into pieces boned or deboned
  • 1 lb stew beef
  • 2 tbsp Healthy Rican Adobo or Savory Spice Mix
  • 1 tbsp Healthy Rican Sazón
  • 2 tbsp avocado oil or cooking oil of choice (aceite de achiote can also be used)
  • 1/4 cup diced onion
  • 1/4 cup diced peppers (I like red or roasted red peppers)
  • 2 heaping tbsp sofrito (blended onions, peppers, cilantro, and garlic) or Healthy Rican Sofrito (rehydrated with water)
  • 1 tbsp tomato paste
  • 1 tbsp garlic paste or minced garlic
  • 1-2 tbsp chicken bouillon (I used Better than Bouillon brand)
  • 2 cups stuffed green olives optional
  • 2 pcs yuca/cassava roots peeled and cut into 2-inch pieces
  • 2 pcs malanga roots peeled and cut into 2-inch pieces
  • 3 pcs corn on the cob cut into 1- or 2-inch pieces
  • 3 pcs  large carrots  peeled and chopped
  • 1 piece celery root chopped, optional
  • 1/4 bunch recao or fresh cilantro
  • salt, pepper and additional seasonings to taste
  • 2 pcs green bananas or green plantains grated

Instructions
 

  • Chop the meats into 2-inch chunks or smaller if desired and marinate with the seasonings. 
  • In a large pot, over low-to-medium heat, combine the oil, chicken and beef, and stir fry until the meat is brown on all sides. Add a bit of broth if the meat starts to burn or stick to the bottom. 
  • Add the onion, peppers, sofrito, garlic, tomato sauce, bouillon, and green olives if using. Mix well and cover with water.
  • Once it comes to a rolling boil, add all the root vegetables, except the grated green bananas. Add additional water or broth if needed until everything is covered (approximately 1/2 inch over the root vegetables). Add the recao or cilantro on top, cover and continue to cook on medium-low heat for 20-30 minutes. Cooking times vary per stove, meat and root vegetable quantities. Keep an eye on it and stir occasionally.
  • Once the broth starts to thicken, try the broth and add additional seasonings to taste. Spoon in the grated green bananas and cook for an additional 10 minutes or until everything is cooked through and you achieve desired thickness. Keep in mind the broth will continue to thicken as it sits and cools down.
  • Remove the recao/cilantro. Serve and sprinkle fresh cilantro on top if desired. 
  • Can be served with rice or on its own as a hearty soup. Enjoy!!

Notes

Check out how we made it here.